Pengaruh Pretreatment dan Jenis Alat Pengering Pada Pengeringan Lapis Tipis Umbi Suweg (Amorphophallus Campanulatus BI)

Buana, Vina Tri and Prof.Dr.Ir. Musthofa Lutfi, MP and Rini Yulianingsih, STP., MT., Ph. D (2024) Pengaruh Pretreatment dan Jenis Alat Pengering Pada Pengeringan Lapis Tipis Umbi Suweg (Amorphophallus Campanulatus BI). Sarjana thesis, Universitas Brawijaya.

Abstract

Umbi suweg (Amorphophallus campanulatus Bl.) termasuk golongan Araceae yang banyak tumbuh secara liar di hutan-hutan pulau Jawa. Pengolahan umbi suweg belum banyak dilakukan secara optimal padahal pemanfaatan lebih lanjut umbi suweg dapat menambah nilai ekonomis dari umbi suweg. Pengeringan dapat menjadi salah satu alternatif pengolahan pangan dan pasca panen pada umbi suweg sehingga dapat menambah nilai pada umbi suweg. Pada proses pengeringan dapat dilakukan blanching guna mempertahankan kualitas fisik bahan dan mampu mempercepat proses pengeringan. Tujuan dari penelitian ini yaitu menganalisis perubahan kadar air, laju pengeringan, tekstur, dan warna pada pengeringan umbi suweg menggunakan oven, oven vakum, dan dehydrator dengan variasi pretreatment non blanching, water blanching dan steam blanching. Serta menentukan model kinetika yang paling sesuai pada pengeringan umbi suweg dengan variasi alat dan pretreatment. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial yang terdiri dari 2 faktor yaitu jenis alat dan jenis pretreatment. Adapun parameter pada penelitian antara lain kadar air, laju pengeringan, model matematika, tekstur, dan warna. Berdasarkan penelitian yang telah dilakukan diperoleh bahwa kadar air terendah dihasilkan dari pengeringan oven vakum variasi non blanching. Penurunan laju pengeringan tercepat berada pada pengeringan menggunakan dehydrator dengan water blanching. Model matematika yang dapat mempresentasikan pengeringan umbi suweg pada penelitian yaitu model Midili et al. Tekstur bahan paling tinggi diperoleh dengan pengeringan dehydrator variasi steam blanching. Sementara itu jenis alat tidak memberikan pengaruh terhadap atribut warna L* dan a* tetapi memberikan pengaruh terhadap atribut warna b*. nilai b* tertinggi terdapat pada pengeringan oven vakum. Sedangkan variasi pretreatment memberikan pengaruh terhadap atribut warna L*, a* dan b*. Nilai L* tertinggi pada perlakuan non blanching, nilai a* tertinggi pada perlakuan water blanching dan nilai b* tertinggi pada perlakuan steam blanching

English Abstract

Elephant foot yam (Amorphophallus campanulatus Bl.) belong to the Araceae group which grows wild in the forests of Java. The processing of elephant foot yam has not been carried out optimally, even though further use of elephant foot yam can increase the economic value of elephant foot yam. Drying can be an alternative for food and postharvest processing of elephant foot yam so that it can add value to elephant foot yam. In the drying process, blanching can be carried out to maintain the physical quality of the material and to speed up the drying process. The goals of this research is to analyze changes in water content, drying rate, texture and color when drying elephant foot yam using an oven, vacuum oven and dehydrator with variations in non-blanching pretreatment, water blanching and steam blanching. As well as determining the most appropriate kinetic model for drying suweg tubers with a variety of tools and pretreatment. This research used a completely randomized factorial design (CRD) which consisted of 2 factors, namely the type of equipment and the type of pretreatment. The parameters in the research include water content, drying rate, mathematical model, texture and color. Based on the research that has been carried out, it was found that the lowest water content was produced from non-blanching variations in vacuum oven drying. The fastest reduction in drying rate was in drying using a dehydrator with water blanching. Mathematical models that can represent the drying of elephant foot yam in research Midili et al models. The highest material texture is obtained with variations of steam blanching dehydrator drying. Meanwhile, the type of tool has no influence on the color attributes L* and a* but does influence the color attribute b*. The highest b* value was found in vacuum oven drying. Meanwhile, pretreatment variations have an influence on the color attributes L*, a* and b*. The highest L* value was in the non-blanching treatment, the highest a* value was in the water blanching treatment and the highest b* value was in the steam blanching treatment

Item Type:	Thesis (Sarjana)
Identification Number:	0524100145
Uncontrolled Keywords:	Umbi suweg, Pengeringan, Pretreatment, Blanching-Elephant foot yam, Drying, Pretreatment, Blanching
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	10 Jul 2024 08:22
Last Modified:	10 Jul 2024 08:22
URI:	http://repository.ub.ac.id/id/eprint/222365

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